Lebanese Stuffed Cabbages


 

Joan

TVWBB Wizard
As soon as I saw this in this months cooking mag., I knew DH would want to make it. I hope you will also. On the menu for this week.

Lebanese Stuffed Cabbages

12 cabbage leaves
1 cup canned garbanzo beans/chickpeas, rinsed, drained
1 small onion, chopped]
1/2 cup cooked rice
1/2 bunch fresh parsley, minced
1/4 cup butter, melted
1/4 cup olive oil
1/4 cup tomato paste
1 tsp. Lebanese seven-spice blend (Baharat)
1 tsp. ground allspice
1/2 tsp. pepper
1/2 lb. ground beef
4 cups water
1/2 cup lemon juice
4 garlic cloves, minced
lemon slices, optional

1. In batches, cook the cabbage in boiling water until crisp-tender, 3 to 5 minutes. Drain; cool slightly. Trim thick vein from bottom of each cabbage leaf, making a V-shaped cut.
2. In a large bowl, combine garbanzo beans, onion, rice, parsley, butter, oil, tomato paste and seasonings. Add beef; mix lightly but thoroughly. Place about 1/4 cup beef mixture on each cabbage leaf. Pull together cut edges of leaf to overlap; fold over filling.. Fold in sides and roll up.
3. Place in a Dutch oven, seam side down. Add water, juice and garlic. Bring to a boil; reduce heat. Simmer, covered, until a thermometer inserted in beef reads 160 F. and cabbage is tender, 10 to 12 minutes. If desired, serve with lemon slices.

Source: Taste of Home mag. Feb./Mar. 2021
 

Bill Bauernfeind

TVWBB Member
As soon as I saw this in this months cooking mag., I knew DH would want to make it. I hope you will also. On the menu for this week.

Lebanese Stuffed Cabbages

12 cabbage leaves
1 cup canned garbanzo beans/chickpeas, rinsed, drained
1 small onion, chopped]
1/2 cup cooked rice
1/2 bunch fresh parsley, minced
1/4 cup butter, melted
1/4 cup olive oil
1/4 cup tomato paste
1 tsp. Lebanese seven-spice blend (Baharat)
1 tsp. ground allspice
1/2 tsp. pepper
1/2 lb. ground beef
4 cups water
1/2 cup lemon juice
4 garlic cloves, minced
lemon slices, optional

1. In batches, cook the cabbage in boiling water until crisp-tender, 3 to 5 minutes. Drain; cool slightly. Trim thick vein from bottom of each cabbage leaf, making a V-shaped cut.
2. In a large bowl, combine garbanzo beans, onion, rice, parsley, butter, oil, tomato paste and seasonings. Add beef; mix lightly but thoroughly. Place about 1/4 cup beef mixture on each cabbage leaf. Pull together cut edges of leaf to overlap; fold over filling.. Fold in sides and roll up.
3. Place in a Dutch oven, seam side down. Add water, juice and garlic. Bring to a boil; reduce heat. Simmer, covered, until a thermometer inserted in beef reads 160 F. and cabbage is tender, 10 to 12 minutes. If desired, serve with lemon slices.

Source: Taste of Home mag. Feb./Mar. 2021
This sounds great. I will have to try this also.
 

Joan

TVWBB Wizard
DH wants to make this for today's dinner. I am getting ready to make the spice mix. The recipe says it is a variation of Baharat. Recipe posted if requested.

1612123223527.png
 

Joan

TVWBB Wizard
WOW!!!!! It's a little on the hot side. Hope I can handle it. lol

The recipe says it is also great on grilled or roasted chicken. That might be interesting.
 

Joan

TVWBB Wizard
TA DA!!!!!!!!!!!!

1612149640565.png

Sorry so late with the results, but had trouble receiving the picture.

Surprising, it wasn't hot at all. The cabbage could have cooked a few more minutes, but all in all, it was very tasty.
 

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